Would Receiving Eggplant Roses Brighten Your Day?

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May 7, 2015 by Joanne T Ferguson

Eggplant-roses-recipe-cheddar-truffle-oil-whatsonthelist
Did my eggplant roses title surprise you?

Did you think I was going to be presenting you with a bouquet of eggplant roses?

Mmmmm, now that does sound interesting and I might have to explore that for a future project, eh? lol

What did you think of the Joanna’s Air Fryer Puff Pastry Apple Cinnamon Raisin Roses based on Apple Roses by Cooking with Manuela from yesterday?

Baked -apple-roses-whatsonthelist-airfryer-recipe
They look very “scrummy” eh?

Yes, I technically know scrummy is not really a word, but a combined word of yummy and scrumptious.

I thought it described the Puff Pastry Apple Cinnamon Raisin Roses perfectly!

When I was little, growing up in New York, I seemed to have my own way of communicating (I still do lol), but never really had to time to explain to most adults who looked at me strangely when I used words like scrummy!

I was always busy doing something or other, usually playing with my foods or sitting at the dinner table introducing certain foods to other foods!

If you can image me saying something like, “Well, Mr. Broccoli, how was your day?”

I would then issue a warning, “Oh, Mr. Broccoli, Miss Cauliflower is coming your way!”

I used to keep my dad amused and we would both laugh together until “those eyes,” yes you know the ones by now…mum’s eyes “more than suggesting” dinner time was NOT a time for play!

I never knew why my mum would get so flustered, as after all, wasn’t the point to enjoy eating our vegetables more?

I guess my mother didn’t seem to see it that way!

Back to scrummy things and play, eh?

After the fun I had yesterday, I thought I would following up and attempt to make Rose Shaped Eggplant Parmesan by Cooking with Manuela using ingredients I had on hand, minimizing food wastage; specifically eggplant and puff pastry today!

I decided to leave the skin on the eggplant because it is full of antioxidants, potassium, magnesium and who among us could not use more fiber in their diet?

Did you know that despite eggplant generally known as a vegetable, it is actually a fruit!

Eggplants come in many shapes, sizes and varieties and are quite different and unique with their skin colors, their taste and textures!

Eggplant-varietiesDisplay of heirloom varieties of eggplants, taken at the Baker Creek Second Annual National Heirloom Exposition in Santa Rosa, California, USA; downloaded by Phoebe

Today, I decided to use American eggplant which is also known as globe eggplant.
eggplant-American                                        Image via Cook’s Thesaurus

I also had some homemade marinara sauce made with Thermalina, my Thermomix and recently, I was invited to try Hot & Spicy Jalapeno English Cheddar!

Truffle oil “magically” made its way into my kitchen recently and I thought this would make for quite “an interesting and unusual” combination for the eggplant roses today!

Did you know truffle oil is not really made with truffles?

Without getting all technical, a product that combines an odor found in truffles is infused in the oil and in case you have not tasted or tried truffle oil before, it is commonly used to make truffle fries — potato sticks of various sizes are combined with Parmesan cheese, salt, pepper etc and truffle oil goes well with pizza!

Joanna's Eggplant Roses with Truffle Oil & Spicy English Cheddar
 
Prep time
Cook time
Total time
 
Looking for a fun dish to serve at your next Nibbles and Drinks party?
Author:
Recipe type: Appetiser
Cuisine: Baking
Serves: 6 serves
Ingredients
  • 1 medium eggplant, cut in slices, cut slices in half
  • Himalayan pink salt
  • 1 sheet puff pastry, thawed, rolled, cut into 6 strips
  • flour for dusting flat surface
  • homemade marinara sauce or tomato based sauce of choice (see Notes)
  • 8 tablespoons spicy jalapeno English cheddar or cheese of choice, finely grated
  • 1 tablespoon truffle oil or oil of choice; infused would be best
  • additional cheese for garnish (optional but recommended)
  • Oil spray
Instructions
  1. Prepare eggplant; set aside; add salt and with a pastry brush, brush both sides lightly with oil.
  2. On a lightly floured flat surface, roll the pastry thin, keeping its rectangular shape.
  3. Cut into 6 even strips.
  4. Pre heat over to180C.
  5. Place a spoonful of sauce on each strip, making sure the entire surface is covered with sauce; don't overload.
  6. Add finely grated cheese.
  7. Add eggplant slices to the part of the puff pastry closest to you; dome of the eggplant facing you.
  8. Pull the upper portion of the puff pastry to meet the lower part, seal both edges.
  9. Gently roll pastry clockwise and place rolled eggplant roses into lightly oil sprayed muffin tins.
  10. Baked for 40 minutes, checking each 15 minutes to make sure is not burning the tops of the eggplant. If it starts to cook too quickly, cover with aluminum foil and resume cooking until done.
  11. Remove from oven, cover with more finely grated cheese and enjoy!
Notes
Original recipe Rose Shaped Eggplant Parmigiana by Cooking with Manuela
original recipe used canned tomatoes, garlic, olive oil, basil for sauce

Eggplant-roses-puff-pastry-whatsonthelistEggplant-roses-cheese-truffle-oil-healthy-whatsonthelist
I really enjoyed making these eggplant roses and can’t wait to explore making them with other vegetables in the future!

I am imagining something similar to my Swirled Vegetable Tart combined with pastry, but will have to wait for another day!

Are you now inspired to make these too?

Do you like the skin on or off when it comes to eggplant roses?

Did you learn something new today?

Will you consider making these for you next party?

Would receiving eggplant roses brighten your day?

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36 thoughts on “Would Receiving Eggplant Roses Brighten Your Day?

  1. This looks absolutely delicious! Pinning and I can’t wait to try it. 🙂

  2. Mrs. AOK says:

    Beautiful! Thanks for sharing with us at Mommy Monday!
    XOXO

  3. Zan says:

    Such a brilliant idea. I love how these roses turned out – maybe hubby will eat them this way:) Thanks for sharing with us at the Home Matters #homematters linky party. We love having you and hope you join us again.

  4. I think you could make even the biggest vegetable-hater eat these lovely roses. It’s a clever way to make food more attractive. Thanks for sharing this at #AnythingGoes.

  5. Apart from the fact that I love Eggplant these look so delicious. Thank you for sharing on #AnythingGoes link up – I’m going to make these.

  6. swatkins827 says:

    Wow this looks amazing! I am always searching for new ways to cook vegetables for my family.Thanks for linking up to Friday Favorites and hope to see you again this week! I have also pinned your post.

  7. Heather says:

    These look fantastic! I’m featuring you this week at Friday Favorites! Thanks for linking up Joanne!

  8. This is a genius idea. I’ve read your recipe and would definitely give it a try. I do need a tutorial though. Thanks for sharing with Foodie Friends Friday Party this weekend. Pinned/shared.

  9. Wow, Joanne, that’s very creative! I love it and wish I have some of it right now. 🙂

  10. savoryexperiments says:

    Very pretty! How very clever to turn them into beautiful roses!

  11. I saw the apple roses as a video a couple of weeks ago and was so impressed. And now that you have done a savoury version I know I must make this! I love savoury foods, and this is not only delicious sounding it is beautiful to look at too. Quite a few eggplant dishes can be a bit messy looking (although delish) but wow, so pretty!

  12. After the apples, yeah eggplants are a total surprise! But wow love them.

  13. This is such a fantastic and pretty recipe, Joanne! I’m (attempting to) grow eggplants for the first time this year, hopefully I’ll have an abundance so I can make these “roses” several times.

  14. Amira says:

    This really looks super cool and cute I would like to make those.

  15. What a clever and fun recipe. Absolutely the best kind of flower 🙂

  16. Leslie says:

    I want to try egg plant so bad but i’m scared i’ll cook it wrong and ruin my opinion on it forever, haha. These look too pretty to eat!

  17. What a great idea to make a savoury version Manuela and Joanne!! 🙂

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Joanne T. Ferguson

Passionate Home Cook who tries to inspire one recipe and one event at time!

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